Beaver ribs in lemon-sour cream sauce

A successful recipe for making beaver ribs in the style of Russian cuisine with sour cream sauce so beloved by many. There are no bright herbs or juniper that interrupt the taste of meat, only garlic, thyme and celery are present, which give the dish an appetizing aroma and beneficially show the taste of the product.
You can use both fresh and smoked ribs in the recipe. With them, the dish will turn out even more original, and the marinating time can be safely reduced.

Ingredients

• 2 kilograms of beaver ribs (smoked);
• 200 grams of 10% sour cream;
• 50 + 20 milliliters of ready-made lemon juice;
• 70 grams of butter;
• 100 milliliters of vegetable oil;
• 1 large onion;
• 1 carrot;
• 1 stalk of celery
• 10 large cloves of garlic;
• 1 teaspoon dried thyme
• salt and ground black pepper.

Directions

1. Divide the ribs into portions, rinse. Pass 5 cloves of garlic through the garlic press, add 50 milliliters of lemon juice to the garlic, mix, rub the ribs with the mixture, salt and pepper, put in a pickling dish and leave in the refrigerator under a lid or plastic wrap for 2 to 6 hours ..
2. When marinating time comes to an end, chop the onions and carrots. Pour 1 tablespoon of vegetable oil into a skillet, then melt all the butter and fry the onions over medium heat, stirring occasionally, until golden brown. Towards the end of cooking, pour in 20 milliliters of lemon juice, wait for the liquid to evaporate and set the cooked onion aside.
3. Now take a skillet with high thick walls or a cauldron. Pour in the remaining vegetable oil, heat on a high, but not maximum temperature and fry the beaver ribs until golden brown.
4. Reduce the temperature to medium, add carrots to the meat, continue cooking for another 8-10 minutes, stirring occasionally. Now it's the turn of the onion - put it with the meat and carrots, continue to simmer for another 8-10 minutes.
5. Then add 2 cups of boiling water to the products and add thyme, stir, leave to simmer for 10 minutes. Meanwhile, chop the remaining 5 cloves of garlic, chop the celery and cook the sour cream. When the last 10 minutes have elapsed, season the meat with sour cream and celery, stir, leave to cook over low heat, covered for another 20 minutes.
6. You have a delicious, nutritious and healthy wild meat dish! Serve the beaver ribs in lemon-sour cream sauce with potatoes and fresh vegetable salad.